Place the pumpkin in a your Biroix pot filled with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain and leave in a colander to cool.

Preheat your oven to 170 fan bake.

Grease a 24 cm loose bottomed tart tin (don’t use a pie dish like I did as it isn’t easy to get out! A tin with a removeable bottom is far easier.

Roll out your pastry on a lightly floured bench and line your tart tin. Chill in the fridge for 15 minutes.

Now line the pastry with baking paper and use pie weights or baking beans, bake for 15 mins. Now remove the pie weights/baking beans and baking paper, and cook for 10 more minutes, until the base is starting to go pale golden. Take out of the oven and leave to cool slightly.

Turn the oven temperature to 200 fan bake.

Take the pumpkin and either blend in a high speed blender or push through a sieve (not as easy as the blender option).

Take another bowl and add the brown sugar, caster sugar, salt, mixed spice, ginger and cinnamon and mix. Add in the beaten eggs, evaporated milk, mix well, then add all to the pumpkin purée and stir to combine.

Place the tart shell on a baking tray and pour the filling into the tart tin.

Cook for 10 mins, then turn the temperature to 170 degrees fan bake.

Bake for a further 35-45 minutes until the filling has set. You can use a skewer to check it is cooked.

It is cooked when it is no longer runny.

Leave to cool, remove from the tart tin. Adorn the pie with whipped cream and sprinkle with a little cinnamon if you like.